Monday, January 31, 2011

Handmade Ricotta Cheese

I made ricotta cheese this afternoon and it turned out so ridiculously good. This recipe is super easy and the whole process only takes about 25 minutes. 

Handmade Ricotta Cheese
yield: 2 cups 


1 quart whole milk
1 pint heavy cream
1 tsp sea salt
3 tbsp white vinegar


1. Bring milk, cream, and salt to a boil on your stove top

2. Add vinegar. Turn off heat. Stir for 1 minute until milk has curdled (the solids aka curds will separate from the milky liquid aka whey)

3.  Pour ingredients of saucepan into a strainer lined with cheesecloth and let sit for 20-25 min - the longer you let it sit the thicker your ricotta cheese will be 

4. Once the cheese is thickened to your liking transfer it into a container and season with salt and pepper and anything else you might like - I tossed in lots of fresh herbs (chives, parsley, and basil).

You can use the cheese anyway you like. I served mine with bruschetta - crusty bread at the base smeared with herbed ricotta and topped with sauteed cherry tomatoes. For the cherry tomatoes, all you need to do is saute them in a little olive oil with fresh garlic, sea salt, pepper,  and a squeeze of honey (the honey helps bring out the sweetness since tomatoes aren't in season at the moment). 


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